Tatar Shurpa
4 servings
60 minutes
Tatar shurpa is a soulful dish rooted in Tatar cuisine traditions that value rich and nourishing soups. A thick meat broth made from lamb is enriched with the natural flavors of vegetables—sweet peppers, carrots, onions, and tomatoes. Potatoes make the soup hearty, while spices give it a special aroma. This soup is especially good in cold weather; it warms and satisfies and is ideal for family dinners. The taste of shurpa is mild, meaty, with light sweet notes from the vegetables. It is served hot with fragrant herbs and fresh bread. Its simplicity in preparation combined with rich flavors makes shurpa a beloved dish for many generations.
1
Wash the lamb, cut it into small pieces like for pilaf, and start boiling the broth, periodically skimming off the foam. When it boils for the first time, drain the water and add fresh water.
- Lamb: 700 g
2
Chop the onion and carrot into medium pieces, cut the potato into 4 parts. When the broth is almost ready, add the potato and carrot to the pot, and after 5 minutes, add the onion (without frying beforehand).
- Potato: 3 pieces
- Carrot: 2 pieces
- Onion: 4 pieces
3
15 minutes before the end of cooking, add chopped tomatoes, bell peppers, and spices.
- Tomatoes: 2 pieces
- Bell pepper: 2 pieces
- Salt: pinch
